BRAISED BALSAMIC CHICKEN for 2

This recipe was originally written to serve 6 over at ALLRECIPES.com. It uses dried herbs and a can of diced tomatoes. Unfortunately, diced canned tomatoes don’t come in small enough sizes for 2 so I adapted the recipe to make my own using cherry tomatoes AND use FRESH(er) herbs.  I also don’t particularly care for olive oil so I substitute avocado oil and instead of onion I substitute shallot for a little extra flavor.

BRAISED BALSAMIC CHICKEN
2 boneless, skinless chicken breasts
FRESH ground black pepper
garlic salt, to taste
1 tablespoon avocado oil
1 large shallot, sliced
1 ¼ cup quartered cherry tomatoes
¼ cup QUALITY balsamic vinegar
2 tablespoons Gourmet Garden “squeeze” Italian herbs
1 tablespoon Gourmet Garden “squeeze” Basil

• In a small bowl whisk together the balsamic vinegar, basil and Italian herbs.
• Fold in tomatoes, cover and refrigerate until dinner.

• Generously season chicken breasts with FRESH ground pepper and garlic salt.
• Heat oil in skillet over medium heat.
• Add shallot, cooking until browned. Transfer to a bowl.
• Add chicken to skillet and sear each side, about 3 minutes per side.
• Top chicken with shallots and tomato mixture.
• Bring to a QUICK boil, reduce heat and simmer, covered, 5 minutes or until chicken is cooked through. Turn chicken to coat well in glaze.
• Serve over pasta or mashed potatoes.
• Garnish with FRESH herbs.